Sun-Dried Tomato Pesto Spaghetti

Ingredients

• 6 oz Spaghetti
• 2 oz Baby Spinach
• 4 oz Heirloom Cherry Tomatoes
• 2 Garlic Cloves
• 1 Mini Baguette
• ½ cup Sun-Dried Tomato Pesto
• ¼ tsp. Red Pepper Flakes
• 1 oz Slivered Almonds
• Olive Oil
• Salt Pepper
• Stack two spinach leaves, roll up, and slice thinly
• across the length. Coarsely chop heirloom cherry
• tomatoes. Mince garlic. Halve baguette lengthwise.
• Toss the Pasta

Instructions

1. 1

   Cook Within: Use your best olive oil for making bruschetta. Floral, peppery flavors from extra virgin are a perfect complement to tomatoes and Bruschetta (pronounced “broo- SKET-ah”) dates back to ancient Rome and was typically a way to enjoy freshly pressed olive oil on day-old bread flavored with garlic. In Naples, it was adapted to include

2. 2

   Cook the Pasta: Once water is boiling, add spaghetti and cook until al dente, 7-10 minutes. Drain in colander and rinse with cold water to stop cooking process. Keep in colander and set aside. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

3. 3

   Roast Brushetta and Toast Baguette: Place halved baguette on other half of prepared bak- ing sheet, cut side up. Leave enough space so baguette stays crispy. Drizzle with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper. Bake until baguette is toasted and lightly browned and brus- chetta has softened, 7-10 minutes.

4. 4

   Prepare the Ingredients: Stack two spinach leaves, roll up, and slice thinly across the length. Coarsely chop heirloom cherry tomatoes. Mince garlic. Halve baguette lengthwise.

5. 5

   Toss the Pasta: Heat 1 tsp. olive oil in pot used to cook pasta over medium heat. Add whole spinach leaves and cook until just wilted, 30 seconds. Add sun-dried tomato pesto and cook until warmed through, 1 minute.

6. 6

   Remove pot from burner and add spaghetti and: bruschetta. Toss to combine. Garnish spaghetti with red pepper flakes (to taste) and slivered almonds.

7. 7

   Combine half the garlic (reserve remaining for: bread), tomatoes, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on one half of prepared baking sheet. Mix together to form bruschetta.

8. 8

   Add a serving of spaghetti to a plate. Serve with: garlic bread garnished with thinly sliced spinach. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to bruschetta and remaining tops twice. Whole spinach is tossed with spaghetti, and sliced spinach garnishes toasted • A little goes a long way when it comes to red pepper flakes.

9. 9

   Add a pinch at first, taste, and: add more if desired. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink

10. 10

    Roast Brushetta and Toast Baguette

11. 11

    Place halved baguette on other half of prepared bak-